Sunday, July 24, 2011

BEEF KABAB

BEEF KABAB

Beef Kabab Ingredients

Minced Beef (Keema) - 1 kg
5 Spring Onions
4 Green Chillies (Hari Mirch) (or to taste)
3 tbsp. Fresh Coriander Leaves (Hara Dhania) (chopped)
2 tsp. Dry Pomegranate Seeds (Anardaana) (crushed)
2 tbsp. Coriander Seeds (Saabut Dhania) (crushed)
2 tsp. Chaat Masala
2 tsp. Garam Masala Powder
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
Salt (to taste)

Beef Kabab Method

Finely chop the spring onions and green chillies.
Put minced meat in a bowl, combine all ingredients and mix well.
Make sure all ingredients are well blended with the meat.
Refrigerate for minimum an hour.
Light charcoal and wait for it to get a layer of ash on top. (This will reduce the temperature of the fire.)
Make large balls out of the mixture and mold them on to kabab skewers.
Put skewers on fire.
Grill until it is brown on all sides and well cooked.

EGG KABAB


EGG KABAB

Not all the people eat lamb or beef Kabab. Some like to eat only Eggitems and for them to taste the delicious Egg Kabab, we present here the recipe of Egg Kabab. Given here is a traditional Indian recipe for grilling chicken. Grill these kababs hot and fast and you'll have a delicious meal.
Egg Kabab Ingredients

Skinless boneless Egg- 900gms
Fresh lemon juice - 1/4 cup
Plain yogurt - 1/4 Cup
Garlic cloves, minced - 4 nos.
Coriander Powder - 1 1/2 tablespoons
Butter, melted - 2 tablespoons (1/4 stick)
Ground cumin - 2 teaspoons
Ground turmeric - 1 teaspoon
Salt - 1/2 teaspoon
Cayenne - 1/2
Ground ginger - 1/8 teaspoon
6to 8inch bamboo skewers, soaked in water 30 minutes - 12 nos.

Egg Kabab Method

Cut Eggbreasts into 1 inch pieces.
Mix with lemon juice, and salt in a bowl.
Cover and let stand for 30 minutes.
In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.
Mix well and add to chicken.
Toss, cover and refrigerate for about 3 hours. Preheat grill.
Tread Eggonto skewers.
Brush with butter and grill for about 6-8 minutes or until done.
Turn frequently while grilling.

CHICKEN KABAB

 

Chicken Kabab Ingredients

Skinless boneless chicken - 900gms
Fresh lemon juice - 1/4 cup
Plain yogurt - 1/4 Cup
Garlic cloves, minced - 4 nos.
Coriander Powder - 1 1/2 tablespoons
Butter, melted - 2 tablespoons (1/4 stick)
Ground cumin - 2 teaspoons
Ground turmeric - 1 teaspoon
Salt - 1/2 teaspoon
Cayenne - 1/2
Ground ginger - 1/8 teaspoon
6to 8inch bamboo skewers, soaked in water 30 minutes - 12 nos.

Chicken Kabab Method

Cut chicken breasts into 1 inch pieces.
Mix with lemon juice, and salt in a bowl.
Cover and let stand for 30 minutes.
In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.
Mix well and add to chicken.
Toss, cover and refrigerate for about 3 hours. Preheat grill.
Tread chicken onto skewers.
Brush with butter and grill for about 6-8 minutes or until done.
Turn frequently while grilling.

CORIANDER LEAF CHUTNEY

 
 
CORIANDER LEAF CHUTNEY
1. Ingredients with measurements
Corianderleaves1 bundle
coconut1/2 grated
greenchillies6
tamarind1/2 lemon size
salt
 
2. Method
Grind all the ingredients together to thick chutney.Eat with rice.

URAD DAL CHUTNEY

 
 
URAD DAL CHUTNEY
1. Ingredients with measurements
urad dal1/2 cup
Coconut big1/2 grated
Red chillies4
curryleaves
tamarindlittle
garlic3 flakes
salt
 
2. Method
In oil (2 tsp) fry uraddal till goldenbrown,add curryleaves,red chillies,garlic saute. Add coconut and saute 2mts.grind with tamarind,salt to thick chutney.

COCONUT CHUTNEY


 
COCONUT CHUTNEY

1. Ingredients with measurements

Coconut big1/2 grated
red chillies4
curryleaves roasted dal1/4 cup
tamarindlittle
garlic3 flakes
salt
 
2. Method


Grind all the ingredients mentioned above. Seasoning:in 1tsp oil splutter mustardseeds,uraddal,add channadal,curryleaves,red chilly(1) Add in chutney and mix.

PUDINA CHUTNEY


 
PUDINA  CHUTNEY

1. Ingredients
Big onion3
small onion25
Tomato big1(preferred country tomato)
Greenchilly2
Redchilly3
Gingerlittle
Garlic4 flakes
Channadal(Bengal gram2tbsp
Mint1 big bundles
Tamarindlittle
Coconut1/4 cup

Coriander leaves, fried curryleaves, onions for garnishing
 
2. Method
Pluck the mint leaves and wash and drain water.
Sauté sliced onion, tomato (use whole, do not cut), chillies, ginger, garlic; dhal all together till dhal becomes brown and onion sauted. Add pudina(mint leaves),tamarind saute till leaves shrinks. add grated coconut, mix Add salt and grind thickly. A side dish for rice,lemon rice, idly,dosai,roti.

PRAWNS BIRIYANI

PRAWNS BIRIYANI

Ingredients

20 Prawns/Shrimps
1 cup Basmati rice
11/2 cup Water
1 cup Onion(thinly chopped)
3/4 cup Tomato(finely chopped)
2 inch Ginger
8 Garlic cloves
1 Green chilly
3/4 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander seeds
1 tsp Anise seeds
1 Cinnamon stick (small)
3 Cloves
Kesar(Saffron) powder a pinch
1/4 tsp Garam masala powder
1/4 cup Mint leaves
4 tbsp Coriander leaves (finely chopped)
3 tsp Oil
2 tsp Ghee or dalda
Salt to taste

Method:

Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste. Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well.
Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes remove the cooker from the stove and keep it aside. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

HYDERABADI BIRIYANI




HYDERABADI BIRIYANI

Hyderabadi Biryani is one of the popular forms of Biryani which has its origins in the Nizam's State of Hyderabad, India. Hyderabadi Biryani is very popular for its balance of spice and exquisite taste.
There are basically two styles of preparing the Hyderabadi biryani… The kacchi Biryani is prepared with the Kacchi Akhni method (that is, with the raw meat) and it is usually accompanied with Raita (a yogurt dish) and in the Pakki biryani, the meat and the rice is cooked in a dough sealed vessel.

Ingredients:

1 kg chicken preferably in 16 pieces and a couple of drumsticks,
1 kg Basmati rice,
1 cup finely chopped onions,
2 tsp ginger and garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
6 to 10 green chillies ground to paste
3 or 4 cardamom pods,
1 or 2 tsp cumin
2 cups mint leaves,
1 cup coriander leaves
2 tsp coriander powder,
½ tsp garam masala powder,
1 cup coconut milk,
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
2 tsp dried coconut powder,
few strands of saffron,
2 cups finely sliced onions

Preparation:

1. Make deep incisions on the chicken flesh. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice.Apply this paste onto the meat flesh and let it marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. Add garam masala and coconut powder and turn off flame when it's about ¾th cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semicooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12" (300 mm) base. Place about half of semicooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference.This way, keep rotating the vessel every 2-3 min for about 20 min. Everytime you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.

He He Mouthwatering hyderabadi biriyani ready

VEDI VEDI MUTTON BIRIYANI




VEDI VEDI MUTTON BIRIYANI

Ingredients:

Mutton big pieces with bones - 1/2 kg
Basamati rice (soaked in water for 1/2 hour) - 1/2 kg
Onions cut into think slices - 150 grms
Tez patta (bay leaves) - 4 to 5 leaves
cloves - 5 to 6
Shajeera - 1 spoon
Cinnamom sticks (Dal Chini) - 3
Kali mirchi (Sabuth) - 4 to 5
Elachi (Big) - 2
Pudina (Mint Leaves) chopped - 1 bunch
Cashew nuts - 100 (optional)
Milk - 2 tbspn
Kesar color - 1/4 spoon
Ghee - 1 1/2 cups
Marination (for 1 to 2 hours)
Wash mutton pieces and put in an earthen pot or heavy bottom vessel.

Add to Mutton:

Ginger garlic paste - 2 tbs
Shajeera powder - 1 spoon
Cinnamom powder - 1 spoon
Salt according to taste
Red chilly powder - 1/2 small spoon
Turmeric powder - 1 spoon
Dhania powder - 2 tbs spoon
Green chilly paste - 2 tbs spoon
Jeera powder - 2 spoon
Curds thick - 1 1/2 cups
Fresh coriender chopped finely - 1 bunch
Fresh pudina - 1 bunch
Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.
Prepration:

Heat little ghee in a kadai and fry the sliced onions till they are dark brown and crisp. and keep aside. Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them. Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes. Meantime cook the soaked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.When the mutton is almost (see that it is not over cooked but just cooked)done, take out the cooked mutton in a plate.
Put some mutton mixture in the same bowl in which mutton was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.Continue the process for all the layers till the Rice and Mutton is over. Add the fried crisp brown onions on top.
Immediately after the above prcedure, cook biryani on low flame that is on dum with tightly closed lid for 10 to 15 minutes .Serve hot with curd raitha, fresh green salad and boiled eggs (cut into halves).

Enjoy Hot and Spicy Mutton Biriyani!

 

FRESH FISH BIRIYANI


FRESH FISH BIRIYANI

Ingredients :


450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, 1 clove
4 garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajwain seeds (carom)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
½ cupghee or cooking oil
6 pieces green chili, finely chopped
2 tablespoons fresh coriander leaves
2 tablespoons fresh mint leaves
3 Pinch yellow food color

Instructions :

1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin seeds; they should pop and splutter at once. Add the chopped onions and stirring frequently, fry them to a rich golden colour. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm.
4. Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice is 3\4 cooked ,drain the water. Add 2 tbsp butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.
5. In a large pan place 2 inch ayer of rice at the bottom, then a layer of fish mixture, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.
6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.
8. Serve hot with Raita.

SPICY EGG BIRIYANI

SPICY EGG BIRIYANI

 Ingredients:

1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Preparation:

Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
Carefully prick the eggs with a fork and add to the pan.
Stir in turmeric, chili powder and fry for about 5 minutes.
Add pre-soaked rice and stir slowly and carefully for 2 minutes.
Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed. Sprinkle garam masala powder over it.
Garnish egg biryani with chopped coriander and tomato slices, serve hot.

FRESH CHICKEN BIRIYANI


FRESH CHICKEN BIRIYANI

Ingredients:

Chicken - 1 lb cut into medium sized pieces
Onions - 2 big (sliced)
Tomatoes - 2 big (sliced)
Green Chillies - 3 - cut slanted
Ginger garlic paste - 2 to 3 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 2 to 2 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seed powder - 1/2 tsp (optional)
Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
Salt - to taste
Oil - 5 tbsp (with a little butter or ghee)
Food coloring/Saffron - a pinch
Basmatic rice - 3 cups
Mint leaves (pudina) -1/4 cup

For garnishing:

Coriander leaves (Cilantro) - a little
Fresh mint (sautéd in ghee) - a little
Raisins - 5 (optional)
Cashews - 8 (optional)

Method:

In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).

Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice). Soak the pinch of saffron in a little water. Roast cashews and raisins separately and keep aside. In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken masala. Continue this until all of the rice and masala is exhausted. (Note: The biryani would have a mix of colors - orange (from the food coloring), partially plain white (from the rice), orangish brown (from the masala)). Toss in the cashews, and raisins, mint and coriander leaves and serve hot with onion raita or cucumber raita or plain sliced onions.

HOT MASTI BEEF BIRIYANI

HOT MASTI BEEF BIRIYANI

Ingredients:

1 kg long-grain basmati rice
1 kg beef, clean and cut into average sized pieces and boiled with turmeric powder,black pepper and salt to taste
1 kg onions - sliced
1 kg tomatoes, washed,peeled and chopped into small pieces
1 cup oil
1 cup ghee
2 maggi chicken soup cubes
3 teaspoons red chili powder
1/2 teaspoon turmeric powder
3 teaspoons coriander powder
2 tablespoons ginger-garlic paste
50 gm cashews
50 gm fresh coriander leaves, washed and chopped
8-12 green cardamoms
4 bay leaves
15 whole black peppercorns
30 g mint leaves
salt

Method:

Heat oil in a wok. Fry the boiled beef in the hot oil until it turns brown on either side. Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins. Add all the onions to the hot oil, except for 2 sliced onions, and stir-fry briefly (about 7-10 minutes). Add turmeric powder, chilli powder, corriander powder, cardamoms, bay leaves and half the black peppercorns. Mix well until it forms a dry paste.Stir in the chicken stock. Add tomato slices and cook until the water in the tomato dries up and oil floats on the top. Put the fried beef lightly crushed by hand into it. Mix in the salt as per your taste. Allow it to cook on low flame until cooked.
While it is cooking, heat oil in a skillet. Fry the remaining onions in it until they turn light brown. Remove from heat. Add the remaining peppercorns, bay leaves and green cardamoms to the same oil. Then, toss in the cashewnuts and pistachios and fry until lightly golden brown and aromatic. Add the drained rice to the oil and mix well. Add 5 glasses of water and a pinch of salt. When the rice comes to a boil, reduce flame and keep it covered. As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.
Garnish with mint leaves, corriander leaves, cashewnuts and fried onions Spread the remaining rice on top of this and give one more layer of garnish. Keep it on low flame, covered, for 10 minutes, and let it cook. Serve hot with any raita.

Saturday, July 23, 2011

VEGETABLE BIRIYANI

Biriyani, a unique rice dish is relished by millions of people all over the Indian sub continent. It is made up of rice,spices and meat.In a way it can be compared to the casserole dishes of the west where all the ingredients are assembled and cooked together.It is a unique combination of rice, meat, yogurt and various spices, sometimes as many as 21 spices which include exotic spices like saffron and rose petals.
  
The history of Biriyani can be traced back to the Mughals whose cuisine had a remarkable Persian influence.The Nizam's kitchen had as many as 49 kinds of Biriyani and in Pakistan, the Sindhi version of Biriyani is very popular.
 
The most common version of Biriyani is with meat and chicken, though in many homes all over India, the vegetarian version is also made, and is usually called Tehri or vegetable Biriyani.Depending on the region it is made in, Biriyani comes in various styles like Hyderabadi Biriyani, Lucknow etc each with its own distinctive regional touch. Biriyani is usually served with raita,korma or curry.

Let us start with VEGETABLE BIRIYANI


VEGETABLE BIRIYANI

Ingredients :

1 1/2 cup uncooked long grain rice
3 pinches of saffron
2 onions sliced
12 cashewnuts broken into halves
2 tbsp raisins
3 tomatoes finely chopped
1/4 c yoghurt
1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes, green peas)
1 tbsp chopped coriander
3 tbsp chopped mint leaves
a little milk
4 tbsp ghee
2 tbsp butter
salt to taste

To be ground in to a paste:

6 cloves garlic
1 inch piece ginger
3 cardamoms
4 green chillies
3 cloves
1 tbsp poppy seeds
2 sticks cinnamon
1 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
2 onions

Method :

Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool. Soak saffron in little hot milk and rub until it dissolves. Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for garnish.
In the same ghee, add the ground paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 2 to 3 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while.
Grease a baking dish. Spread half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts. Dot with butter. Cover and bake in a hot oven at 200C for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. Serve hot with raita.

KAMA KAMA VEG BIRIAYNI IS READY FOR SERVING  ENJOY!




Sunday, July 10, 2011

RECEIPES

HERE TIPS FOR COOKING AND RECEIPES WILL BE POSTED SHORTLY